Last night we had kebabs for dinner. No, I have no idea what the difference between that and a shish kebab is.The wonderful thing about kebabs is that they are so versatile. They can be all meat, all vegetables, all fruit, or a combination of these. Fruit kebabs, though, are usually a dessert food and not for dinner. I have heard of kebabs with shrimp, lamb, pork, even hot dogs. There are so many vegetables that can go on them, and even though I normally like veggies, they seem to taste even better grilled on a stick. The possibilities are endless: bell peppers; mushrooms; tomatoes; white, yellow or red onion; zucchini, potato; pineapple; garlic; mango; etc.
A great thing about these is that you can tailor make them for picky eaters. For example, last night someone didn't like mushrooms and someone else didn't care for red onion. All I had to do was leave those things off some of them and substitute another vegetable instead.
We could have marinated the beef a little longer, but it still turned out very well. The marinade was simply crushed garlic, salt, pepper, olive oil and vinegar.
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